1 qt. buttermilk, warm
Mix ingredients. Let raise once. Fry in deep or shallow, hot grease.
These are a big hit in my state although I still haven't found the appeal of these. I can see how they are great for using up leftover veggies in the house. My kids seem to like the chicken mixture. You can adapt the recipe to your preferences easily. Here is a basic recipe for the haystacks taken from Angel Shannon's recipe she used on Good Things Utah:
10 to 12 chicken tenders (chuck into chunks)
1 cup chicken broth
2 cans (10 3/4 oz each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk
6 cups cooked rice
Place chicken in greased 3 1/2 to 5 quart slow cooker. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3 - 4 hours or on low heat 6 - 8 hours.
Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.
We really loved this recipe. The kids wouldn't touch it but I think they were having an off night when it came to eating. From Rachel Rays November 2007 magazine.
4 poblano chiles
Salt
1 pound farfalle (bowtie) pasta or whole wheat penne rigate pasta
1 tablespoon extra-virgin olive oil (EVOO)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
2 cups milk
1 1/2 teaspoons ground cumin (1/2 palmful)
1 1/2 teaspoons ground coriander (1/2 palmful)
Pepper
2 1/2 cups shredded Mexican cheese blend or a mix of cheddar and queso fresco cheeses
2 small vine-ripened tomatoes, seeded and chopped
1 avocado, cut into small cubes
4 scallions, chopped
Juice of 1 lime
1. Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
3. While the pasta is working, in a medium saucepan, heat the EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6 to 7 minutes. Add the butter and stir to melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then the milk, and bring to a simmer. Season with the cumin, coriander and salt and pepper to taste. Cook until thickened, about 5 minutes. Add the cheese and cook, stirring, until melted.
4. Toss the pasta with the sauce and reserved poblanos. Serve in shallow bowls; top with the tomatoes, avocado and scallions and drizzle with the lime juice.
12 ounces cheddar cheese, shredded (3 cups)
4 ounces monterey jack cheese, shredded (1 cup)
3 tablespoons extra-virgin olive oil
12 small flour tortillas
3/4 cup finely chopped onion
Two 15.5-ounce cans red kidney beans, rinsed
Salt and pepper
One 8-ounce jar taco sauce
One 4.5-ounce can chopped green chiles
One 3 1/2-ounce package cooked chorizo sausage, thinly sliced
1. Preheat the oven to 375°. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
2. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
4. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.
I have not tried this yet but since I did set up this blog to track recipes I've tried or want to try I'm posting this. Hopefully I'll get these made in the next few days and have a picture to post. I found this on a thread on the MDC boards.
Update: We made these for a greek dinner I served. I didn't roll them out thin enough as they were quite thick. The taste though was better than any store bought pita bread. I think these are perfect for sandwiches but they were a little too puffy to serve with the greek dinner I made.
2 cups warm water
3 tsp. yeast
1 tsp. sugar
1 tbsp. honey
3 cups bread flour
2 cups wheat flour (I used graham)
1 tsp. salt
2 tsp. onion powder
Put the warm water into a mixing bowl. Whisk in the yeast, sugar, and honey. Let stand for 10 minutes until very foamy.
Meanwhile, sift together the bread flour & wheat flour with the salt & onion powder. When yeast mixture is ready, add 2 cups of the flour mixture and mix with paddle attachment until smooth. Gradually mix in the rest of the flour. Once it's all incorporated, beat for 3 minutes on medium speed, then switch to a dough hook (or turn out onto a board to do it by hand.)
Add up to another cup of bread flour, a tiny bit at a time, mixing with the dough hook, until the dough cleans the side of the bowl. Knead for another 5 minutes, then turn dough onto a board.
Roll dough into a ball. Cut into eight pieces and set aside to rest for 15 minutes. Meanwhile, preheat oven to 500°F and dust a baking sheet with cornmeal. (I don't recommend a baking stone for this; you want it as hot as possible.
Dust your work surface with flour and roll each piece of dough into a nice round. They should look something like this:
Place rounds on baking sheet and put in oven on the lowest rack possible. Shut the door and do not open for three minutes, no matter what! If you peek, they won't "poof." You can check after 3 minutes, then continue baking to desired color is reached (the darker, the crispier; if you like your pitas softer, bake them for less time, obviously.) Cool on racks. Fill with your favorite goodies & enjoy!
Pie
8 Granny Smith apples (about 3 1/2 pounds), peeled, cored, and sliced thin
8 Golden Delicious apples (about 3 1/2 pounds), peeled, cored, and sliced thin
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups animal crackers
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
4 tablespoons unsalted butter , melted and cooled
6 tablespoons Minute Tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
Glaze
3/4 cup reserved apple juice ( from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter , softened
1 1/4 cups confectioners' sugar
1. For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice.
2. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
3. Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
4. For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.
Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
Stew
5 cups low-sodium chicken broth
2 pounds boneless, skinless chicken breasts, trimmed
5 tablespoons unsalted butter
4 carrots , peeled and sliced 1/4 inch thick
1 large onion , chopped fine
1 teaspoon salt
3 garlic cloves , minced
6 tablespoons all-purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 cups frozen peas
4 tablespoons minced fresh parsley leaves
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream
1. For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
3. For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
4. To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
Make Ahead: Follow recipe through step 2, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm stew in Dutch oven and proceed with step 3.
1/2 cup milk
7 tablespoons instant potato flakes
1 pound 90-percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms , sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 cups low-sodium beef broth
1/4 cup ruby port
1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.
2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook patties until well browned, about 5 minutes per side. Transfer to plate.
3. Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.
These were very yummy. Even my picky kids ate this meal. My husband was the only one complaining and his issue was it tasted too garlicy.
1 cup plus 3 tablespoons vegetable oil
4 garlic cloves , minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
3 slices hearty white sandwich bread , torn into large pieces
1 cup all-purpose flour
3 large egg whites
1 tablespoon garlic powder
4 tablespoons cornstarch
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and refrigerate while preparing remaining ingredients. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.
2. Spread flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine bread crumbs, garlic powder, and cornstarch in third shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.
3. Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per side. Transfer to paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and cutlets. Serve.
Turkey Broth
2 tablespoons unsalted butter
2 onions , chopped
1 celery rib , chopped
1 leftover turkey carcass , chopped into 4 pieces
3 cups white wine
6 cups low-sodium chicken broth
Soup
1 cup wild rice
2 carrots , peeled and chopped
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups chopped cooked turkey
Salt and pepper
1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
2. For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
3. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.
From Cook's County. I tried this recipe for a turkey dinner I made in early December. I really like the flavor of the turkey. Even my three kids ate the turkey. I saved leftovers for a soup and I'll post the recipe.
Turkey
1 (12- to 14-pound) frozen turkey, thawed
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons dried herbs de Provence
4 garlic cloves , minced
1 tablespoon grated lemon zest
1 1/2 teaspoons chicken bouillon
1 teaspoon pepper
2 onions, chopped
1 carrot , peeled and chopped
1 celery rib , chopped
4 cups low-sodium chicken broth
1 cup white wine
Herb Gravy
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 tablespoons finely chopped fresh parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary
Salt and pepper
1. For the turkey: Adjust oven rack to lowest position and heat oven to 325 degrees. Pat turkey dry inside and out with paper towels. Using fork, beat butter, herbs, garlic, zest, bouillon, and pepper until combined.
2. Spoon half of butter mixture under skin of turkey. Rub remaining butter mixture over outside of turkey and inside of cavity.
3. Scatter vegetables in bottom of large roasting pan, then add broth and wine. Tuck wings behind back and arrange turkey on V-rack set inside roasting pan. Roast until internal temperature of breast registers 165 degrees and thigh registers 170 to 175 degrees, 2 1/2 to 3 hours. Transfer turkey to cutting board and let rest 30 minutes.
4. For the gravy: Carefully strain contents of pan into large measuring cup. Let liquid settle so that fat separates, then skim (if necessary, add enough water to measure 4 cups). Melt butter in saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in strained juices. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes. Off heat, stir in herbs and season with salt and pepper. Carve turkey and serve with herb gravy.
Love this soup. It has good flavor and just tastes great. I do not make it in the crock pot though. I've had my concern about lead in crock pots for awhile now and just don't use them anymore. I do this recipe on the stove top with a dutch oven. I cook it for about 3-4 hours on medium low heat and keep an eye on the soup.
3 pounds boneless beef chuck stew meat , trimmed and cut into 1-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 onions , chopped
2 carrots , peeled and chopped
6 garlic cloves , minced
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons tomato paste
1/2 cup red wine
8 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 cup pearl barley
2 beef marrow bones
1 tablespoon cider vinegar
1. Pat beef dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to slow cooker and repeat with additional 2 teaspoons oil and remaining beef.
2. Add remaining oil, onions, and carrots to skillet and cook until vegetables are softened, about 5 minutes. Cook garlic, thyme, and tomato paste until fragrant, about 30 seconds. Stir in wine, using wooden spoon to scrape up browned bits. Transfer to slow cooker.
3. Add broth, tomatoes, barley, and bones to slow cooker. Cover and cook on low until meat is tender, 7 to 9 hours (or cook on high 4 to 5 hours). Skim fat from surface and discard bones. Stir in vinegar and season with salt and pepper. Serve.
Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the vegetable mixture in separate containers. In the morning, transfer the beef and vegetable mixture to the slow cooker and proceed with step 3. Cooking time will be on the high end of the ranges given.
I'm usually not a fan of cauliflower soup but this was good.
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 large or 2 small heads cauliflower (about 2 1/2 pounds), cored and finely chopped
5 cups chicken broth
4 bacon strips, cut in half
1/2 loaf Italian bread
1/2 cup shredded Monterey Jack cheese
Salt
1. Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes. Add the chicken broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
2. Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on a paper towel lined plate. (Do not clean the skillet.) Cut the bread on the diagonal into four 1-inch-thick slices. Place the bread in the skillet and cook until golden on the bottom, 1 to 2 minutes. Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
3. Puree the soup in batches in a blender until smooth. Season to taste with salt and serve with the bacon toasts.
Salt
1 pound short pasta, such as macaroni, ziti rigate or gemelli
1/2 tablespoon extra-virgin olive oil (EVOO)
2 slices lean bacon, chopped
1 pound ground meat (a mixture of beef, pork and veal)
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 teaspoons smoked sweet paprika
Freshly ground pepper
3 large jarred roasted red peppers, drained
3 tablespoons tomato paste
2 cups beef broth
1/2 cup sour cream
Flat-leaf parsley, finely chopped (a generous handful)
Fresh dill, chopped (a generous handful
1. Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside.
2. While the pasta cooks, heat the EVOO, 1/2 turn of the pan, in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3 to 4 minutes, then add the garlic and onion; season with the paprika and salt and pepper to taste. Cook until the onion is softened, about 5 minutes.
3. In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2 to 3 minutes, then stir in the beef broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.
Everyone but Don liked this recipe. But then the reason he didn't like it was the bacon. I found it in Rachel Ray's magazine, October 2006.
1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
6 bacon strips
Salt and freshly ground pepper
1 head cauliflower, cored and cut into bite-size florets (about 6 cups)
1 head garlic, cloves peeled (about 12 cloves)
1 1/2 tablespoons extra-virgin olive oil
1. Preheat the oven to 450°. Loosen the skin of the chicken breast with your fingers and slide the bacon underneath. Season with salt and pepper. Place the chicken, breast side up, in a roasting pan and roast for 30 minutes.
2. Meanwhile, toss the cauliflower, garlic and oil together in a bowl and season to taste. After the chicken has cooked for 30 minutes, reduce the heat to 400º and add the vegetables to the pan. Roast until the chicken is cooked through and the cauliflower is tender, about 30 minutes. Tent the chicken with foil and let rest for 10 minutes before carving.
We loved these. So much so that I make a bunch and freeze them. This recipe came from a Rachel Ray magazine.
1 large Yukon Gold potato, peeled and cutinto 1/3-inch pieces (about 1 cup)
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1/4 teaspoon ground allspice
teaspoon ground turmeric
One 10-ounce bag frozen mixed carrots, peas and corn, not thawed
One 15-ounce box Pillsbury Just Unroll piecrusts (two 9-inch piecrust rounds)
Salt and freshly ground pepper
1. In a saucepan, cover the potato with cold water, bring to a simmer and cook until fork-tender, about 15 minutes. Drain and let cool.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Stir in the onion, garlic, jalapeño, allspice and turmeric and cook until the onion softens, about 5 minutes. Remove from the heat, stir in the cooked potatoes and the frozen mixed vegetables and let cool.
3. Preheat the oven to 425º. On a lightly floured surface, roll out the piecrusts one at a time and cut three 6-inch rounds from each. Combine the scraps, roll out and cut out 2 more rounds.
4. Place 1/4 cup filling in the center of each round; season with salt and pepper. Moisten the edges with water, fold the dough over to form half moons and crimp the edges with a fork. Transfer the turnovers to a baking sheet and bake until golden, about 20 minutes.
5 cups chicken broth
1 cup wild rice
2 tablespoons extra-virgin olive oil
8 ounces smoked pork or chicken sausage,cut into 1/2-inch slices
1 medium onion, chopped
1 celery rib, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
1/2 cup heavy cream
Salt and freshly ground pepper
1. In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.
2. Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.
3. Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and heat through. Season to taste with salt and pepper.
From Rachel Ray's magazine. Different type of stew than what I am use to. I'd have to say it wasn't really a stew more like meat and gravy over noodles. Overall we liked it and I actually got the kids to eat the stew, which they normally don't.
2 1/2 to 3 pounds beef chuck, trimmed and cut into 1-inch cubes
Salt and freshlly ground pepper
1/2 cup all-purpose flour
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
1 yellow onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1 fresh or dried bay leaf
2 cups beef broth
8 ounces egg noodles
1. Preheat the oven to 350º. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining meat in 3 batches, adding 1 more tablespoon olive oil and 1/2 tablespoon butter to the Dutch oven for each batch.
2. Add the onion, garlic and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 1/2 hours.
3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. Drain and toss with the remaining 2 1/2 tablespoons butter. Serve the stew over the noodles.
From Rachel Ray's magazine. I was looking for a way to use up some kale I bought and this turned out pretty good.
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 pound precooked pork sausage, such as kielbasa, halved lengthwise and cut into 1/4-inch pieces
Three 15-ounce cans cannellini beans, drained and rinsed
2 garlic cloves, chopped
2 cups chicken broth
1 fresh or dried bay leaf
1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. Discard the bay leaf. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
3 cups flour
2 Tbs. baking powder
1 Tbs. sugar
1 Tbs. ground black pepper
1 tsp. salt
1/2 tsp. baking soda
4 oz. unsalted butter (1 stick), cut into small pieces
1 cup low-fat plain yogurt
1 cup shredded Cheddar cheese
Preheat oven to 400F. Line baking sheet with parchment paper, or coat with cooking spray.
Combine flour, baking powder, sugar, pepper and salt in large bowl. Rub butter into flour mixture with fingers or use two knives to cut into flour mixture until it resembles coarse meal. Stir in yogurt and cheese. Shape dough into ball on lightly floured work surface.
Roll out dough to 3/4-inch thickness, and cut into 18 to 20 circles with round cookie cutter or glass. Place scones 1 inch apart on prepared baking sheet. Bake 20 minutes, or until golden brown. Transfer to cooling rack or serving platter.
Gingerbread
1 Tbs. unsalted butter, melted
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup sugar
1/3 cup molasses
1/3 cup unsweetened applesauce
1/4 cup canola oil
1/3 cup plain low-fat yogurt Pear Topping
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
3 pears, peeled, cored and thinly sliced lengthwise
Preheat oven to 350F. Brush 10-inch cast-iron skillet or 8x8-inch glass baking dish with butter.
To make Gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with electric mixer 3 minutes. Add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
To make Pear Topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter
Tried these and I liked them. No one else did. The boys, though, did eat the waffles with maple syrup so it must have been the peach topping.
Peach Sauce
2 cups frozen sliced peaches
1 1/2 cups peach nectar
3/4 cup orange juice
1/4 cup sugar Cornmeal Waffles
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
3 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups low-fat buttermilk
1 large egg, beaten
3 Tbs. vegetable oil, divided
1 Tbs. grated orange zest
To make Peach Sauce: Combine all ingredients in medium saucepan, and bring to a boil. Reduce heat to medium, and simmer 20 to 25 minutes, or until peaches are very tender and sauce is syrupy. Break up peaches with spoon to make sauce chunky. Transfer to bowl.
To make Cornmeal Waffles: Preheat waffle iron to medium high. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in buttermilk, egg, 2 Tbs. oil and orange zest.
Brush waffle iron with remaining oil. Spoon batter onto waffle iron according to manufacturer’s directions. Cook 6 minutes, or until waffle is crisp. Repeat with remaining batter. Spoon Peach Sauce over waffles, and serve.
Quick and easy. Almost as fast as a boxed macaroni and cheese. Found in vegetarian times magazine.
10 oz. medium elbow macaroni (about 3 cups)
2 Tbs. unsalted butter plus more for brushing pan
2 Tbs. unbleached white flour
2 1/2 cups low-fat milk
2 1/4 cups grated extra-sharp Cheddar cheese, divided (about 5 oz.)
Preheat oven to 400F.
Cook macaroni according to package directions until al dente. Drain.
Melt 2 Tbs. butter in saucepan over medium heat. Stir in flour, and cook 1 minute. Add milk, and cook 6 minutes, or until thickened, stirring constantly.
Remove from heat; stir in 1 1/2 cups cheese. Season with salt and pepper. Pour over noodles, and combine.
Transfer to 9x13-inch baking dish. Sprinkle with remaining 3/4 cup cheese. Bake 45 minutes, or until top is crisp and beginning to brown. Let stand 10 minutes before serving
Found this in vegetarian times magazine and tried them. Can't tell they are vegan.
13/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
Yummy. We really like this dish. The boys really like this dish.
1 cup diced carrots (3 carrots)
2 cups diced yellow squash (2 small squash)
2 cups small broccoli florets
1 cup diced red bell pepper
2 cups halved sugar snap peas
8 oz. penne or rotini pasta
1/4 cup olive oil
3 Tbs. lemon juice
1/4 cup finely chopped shallots (2 shallots)
1 clove garlic, minced (1 tsp.)
2 cups chopped tomatoes
1/2 cup grated Parmesan cheese
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.
Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
Fun pizza that even the boys liked. Found in vegetarian times magazine.
4 tsp. plus 1 Tbs. olive oil, divided
2 1-lb. pkgs. refrigerated pizza dough
3 cloves garlic, minced (1 Tbs.)
1 4-oz. log goat cheese
3 cups shredded fontina cheese
2 zucchini, cut into 1/8-inch rounds (8 oz.)
1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)
1 yellow squash, cut into 1/8-inch rounds (4 oz.)
1/2 cup sliced red onion
1/2 small orange bell pepper, diced (1/2 cup)
Red pepper flakes, optional
Preheat oven to 475°F. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.
Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil.
Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.
This is an interesting dish. I haven't decided if I like it or not. Change of pace from the cabbage rolls I normally make. Found this in Vegetarian times magazine.
14 large savoy cabbage leaves
1/2 lb. tempeh
1/2 lb. cremini mushrooms
2 Tbs. olive oil
2 cups finely diced onions
2 cloves garlic, minced (2 tsp.)
2 tsp. paprika
2 tsp. ground cumin
1 14-oz. can plum tomatoes, drained and coarsely chopped
1/8 tsp. cayenne pepper
Herbed Tomato Sauce
2 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 tsp. ground cumin
1 tsp. paprika
2 8-oz. cans tomato sauce
1/4 cup chopped fresh parsley
2 Tbs. chopped cilantro
To make Stuffed Cabbage: Preheat oven to 350°F. Blanch cabbage leaves in large pot of boiling water 2 minutes, or until softened. Drain, and rinse under cold water. Remove tough white vein at base of each leaf, and pat dry.
Pulse tempeh and mushrooms in food processor until coarsely ground. Heat oil in skillet over medium heat. Add onions, and sauté 7 minutes. Add garlic, paprika, cumin, and tempeh mixture, and sauté 5 minutes. Add tomatoes, and cook 10 minutes more. Stir in cayenne pepper, and season with salt and pepper. Set aside.
To make Herbed Tomato Sauce: Heat oil in saucepan over medium heat. Add garlic, cumin, and paprika, and cook 2 minutes, or until garlic browns. Stir in tomato sauce and 1 cup water. Simmer 10 minutes, then add parsley and cilantro. Season with salt and pepper, and pour into 9- x 13-inch baking dish.
Spoon 2 Tbs. tempeh mixture on base of each cabbage leaf. Fold sides around filling, and roll. Place seam-side down in baking dish. Bake 30 minutes, or until sauce is bubbling.
Found this recipe in Vegetarian times magazine. It's actually quite tasty and both Don and I liked it.
1 18-oz. tube polenta, cut into 12 1/2-inch slices
2 Tbs. olive oil
1 large Vidalia onion, diced (1 1/2 cups)
1 1/2 Tbs. lime juice
1 1/2 tsp. Mexican or Cajun spice seasoning (or make your own- 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. salt)
1 clove garlic, minced (1 tsp.)
1 tsp. grated lime zest
1 15.5-oz. can low-sodium red kidney beans, rinsed and drained
1 14.5-oz. can diced tomatoes with jalapeños
1/2 cup crumbled queso fresco (2 oz.) or feta cheese
2 Tbs. chopped cilantro
1/2 cup sour cream, optional
Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high. Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion, and cook 4 minutes, or until softened. Stir in lime juice, spice seasoning, garlic, and lime zest. Cook 4 minutes, or until onion is lightly browned. Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, if desired.
Saw this recipe in the Cook's Country magazine and knew Don would love this.
1 pork tenderloin (about 1 pound), cut into four equal pieces and pounded into cutlets
salt and pepper
1/2 cup all purpose flour
2 large eggs
1/4 cup mayonnaise, plus extra for serving
3 slices hearty white sandwich bread, torn into rough pieces
16 saltines
1 cup vegetable oil
4 soft hamburger buns
1/4 head iceberg lettuce, shredded
1 medium tomato, sliced
Adjust oven rack to middle position and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper.
Place flour in shallow dish. Beat eggs and 1/4 cup mayonnise in second shallow bowl. Combine bread and saltines in food processor and pulse to fine crumbs, transfer to third shallow bowl.
Coat cutlets in flour, shaking off excess. Dip both sides in egg mixture, then dredge in crumbs, pressing on crumbs to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes (or refrigerate for up to one hour).
Heat 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Lay two cutlets in skillet and fry until crisp and deep golden, about 2 minutes per side. Transfer to large paper towel lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place one cutlet on each bun and top with lettuce, tomato, an dmayonnaise. Serve.
Another rib recipe. These are pretty tasty and the boys really like them. I'm not a huge fan of them but I've been outvoted.
Ribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves , stems chopped coarse (reserve leaves for glaze)
8 scallions , white parts cut into 1-inch pieces (reserve green parts for garnish)
Glaze
1 (10-ounce) jar hot red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens
1. For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
2. For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.
3. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions. Serve.
Very different type of chili than I am use to but we did like it. We've only made this once but even the boys ate the chili, which says alot because my boys are so freaking picky.
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
5 ways to Cincinnati chili
TWO-WAY CHILI: Served over spaghetti.
THREE-WAY CHILI: Served over spaghetti and topped with cheese.
FOUR-WAY CHILI: Served over spaghetti and topped with onions and cheese.
FIVE-WAY CHILI: Served over spaghetti and topped with onions, beans, and cheese.
These are cute little things that my boys will gobble up. Sometimes I serve them with fried chicken or chili or just by themselves with honey butter.
Corn Dodgers
1 tablespoon corn oil (or vegetable oil)
2 cups yellow cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups water , plus extra for forming dodgers
1 cup buttermilk
1 tablespoon unsalted butter
2 teaspoons baking powder
1 large egg
Honey Butter
8 tablespoons unsalted butter , softened
1/4 cup honey
1/8 teaspoon salt
1. For the corn dodgers: Adjust oven rack to middle position and heat oven to 400 degrees. Spread oil on rimmed baking sheet.
2. Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Heat water, buttermilk, and butter in large saucepan over medium-high heat until just simmering. In slow, steady stream, whisk cornmeal mixture into liquid. Reduce heat to medium-low and cook until mixture begins to bubble, about 6 minutes. Remove from heat and cool until warm, about 10 minutes.
3. Whisk baking powder and egg in small bowl, then stir into cornmeal mixture. Fill medium bowl with tap water. Scoop out 1/4 cup mixture and, using wet hands, form into 4 by 1 1/2-inch loaf shape. Place on prepared baking sheet and repeat with remaining mixture, spacing dodgers about 1/2 inch apart. Bake until deep brown on bottom and golden brown on top, rotating pan halfway through baking, 25 to 30 minutes. Transfer corn dodgers to rack to cool.
4. For the honey butter: Meanwhile, mix all ingredients in medium bowl until smooth. Serve corn dodgers, split open, with honey butter. (Corn dodgers can be refrigerated for up to 2 days; reheat on baking sheet in 350-degree oven.)
These are very yummy cookies. They don't last much past the day I bake them in our house. Joe froggers date back more than 200 years to Black Joe's Tavern in Marblehead, Mass., a seaside town about 25 miles north of Boston. The original recipe called for local seawater, which gave the cookies their distinctly salty flavor. From Cook's Country Feb/March 2007
Place only 6 cookies on each baking sheet—they will spread. If you don't own a 3 1/2-inch cookie cutter, use a drinking glass. Use regular (not robust) molasses. Make sure to chill the dough for a full 8 hours or it will be too hard to roll out.
1/3 cup dark rum
1 tablespoon water
1 1/2 teaspoons salt
3 cups all-purpose flour, plus extra for rolling out dough
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup molasses
1 teaspoon baking soda
8 tablespoons unsalted butter , softened but still cool
1 cup sugar
1. Stir rum, water, and salt in small bowl until salt dissolves. Whisk flour, ginger, allspice, nutmeg, and cloves in medium bowl. Stir molasses and baking soda in large measuring cup (mixture will begin to bubble) and let sit until doubled in volume, about 15 minutes.
2. With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low and gradually beat in rum mixture. Add one-third of flour mixture, beating on medium-low until just incorporated, followed by half of molasses mixture, scraping down sides of bowl as needed. Add half of remaining flour mixture, followed by remaining molasses mixture, and finally remaining flour mixture. Using rubber spatula, give dough final stir (dough will be extremely sticky). Cover bowl containing dough with plastic wrap and refrigerate until stiff, at least 8 hours or up to 3 days.
3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Working with half of dough at a time on a heavily floured work surface, roll out to 1/4-inch thickness. Using 3 1/2-inch cookie cutter, cut out 12 cookies. Transfer 6 cookies to each baking sheet, spacing cookies about 1 1/2 inches apart. Bake until cookies are set and just beginning to crack, about 8 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on sheets 10 minutes, then transfer cookies to rack to cool completely. Repeat with remaining dough. (Cookies may be stored in airtight container for up to 1 week.)
This was an interesting first step into Indian food for me. I've never had Indian food at a restaurant or ever before but this was a pretty tasty meal. Even my boys at the chicken. I served it over brown basmati rice.
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
We love soup especially during the winter. This one is a great recipe. Not a real quick recipe but not an all day long one. My boys eat this if I drain the liquid from the soup.
1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
1 large onion, chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup red wine
4 cups beef broth
1 3/4 cups low-sodium chicken broth
4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
1 tablespoon unflavored gelatin (powdered)
1/2 cup cold water
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper
1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
Pork Chops
1/2 cup table salt
4 bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit
4 teaspoons vegetable oil
Spice Rub
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
Sauce
1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon liquid smoke
1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.
2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.
3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.
4. TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.
5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.
6. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.
7. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.
So much better than the canned stuff.
5 pounds ripe beefsteak or plum tomatoes , cored and quartered; plus 1 pound, cored and diced medium
2 onions , chopped
8 garlic cloves , peeled and left whole; plus 1 clove, minced
3 tablespoons extra-virgin olive oil
Salt
Sugar
1 cup chopped fresh basil
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 11/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day.)
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in bowl and marinate for 30 minutes. Transfer to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.
2 tablespoons vegetable oil
1 pound asparagus, trimmed and cut into one inch pieces
1 red bell pepper, seeded and sliced thin
3 cups shredded leftover teriyaki chicken
1 15 oz can pineapple chunks drained
6 radishes chopped coarse
6 scallions sliced thin
1-2 jalapeno chilies, seeded and minced
3 tablespoons teriyaki glaze (saved from the day before)
2 tablespoons lime juice
1 teaspoon lime juice
Heat oil in large nonstick skillet over medium high heat until shimmering. Cook asparagus and red pepper until lightly browned and just tender, about 5 minutes. Transfer to a large bowl and cool about 10 minutes. Add chicken, pineapple, radishes, scallions, and jalapeno to bowl and toss to combine.
Whisk teriyaki glaze, lime juice and ginger in a small bowl. Drizzle dressing over salad and toss to combine. Serve.